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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
20 min
Total Time
25
Serves
8

Ingredients

¼ cup
olive oil
60 mL
¼ cup
apple cider vinegar
60 mL
3 tbsp
maple syrup
45 mL
2 tbsp
minced shallot
30 mL
1 tbsp
Dijon mustard
15 mL
½ tsp
salt
2 mL
¼ tsp
pepper
1 mL
8 cups
thinly sliced Brussels sprouts (about 1 lb/500 g)
2 L
½ cup
toasted pecans
125 mL
1/3 cup
dried cranberries
75 mL

Directions

Step 1
Whisk together oil, vinegar, maple syrup, shallot, mustard, salt and pepper. Toss Brussels sprouts with vinaigrette to coat. (Make-Ahead: Complete recipe to this step; cover and keep chilled up to 1 day.)
Step 2
Stir in pecans and cranberries just before serving.

Tip

Thinly slice Brussels sprouts in food processor with slicer attachment for a quick and easy
short cut.

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Nutrition Facts

Nutrition Description:
Per serving (⅛ recipe):
Calories:
170
Fat:
12
Saturated Fat:
1
Carbs:
16
Fibre:
3
Sugar:
10
Cholesterol:
0 mg
Protein:
2
Sodium:
200 mg
Potassium:
0